Zutaten für Not So Healthy Healthier Blueberry Lemon Pound Cake
- 4 large eggs
- Fat Free Greek Yogurt
- Vanilla Extract
- 1 tablespoon lemon extract
- All Purpose Flour
- Whole Wheat Pastry Flour
- 1 ½ cups granulated sugar
- 2 tablespoons lemon zest
- 2 teaspoons baking powder
- ½ teaspoon salt
- Ground Cinnamon
- Unsalted Butter
- 1 ½ cups frozen blueberries
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Zubereitung von Not So Healthy Healthier Blueberry Lemon Pound Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 2 tablespoons lemon zest, 2 teaspoons baking powder, ½ teaspoon salt, and ¼ teaspoon ground cinnamon.
- Using an electric mixer on low speed, mix for 1 minute to combine dry ingredients.
- In a medium bowl, whisk together 4 large eggs, 1 cup plain yogurt, 1 teaspoon vanilla extract, and 1 tablespoon lemon extract.
- Add ½ cup (1 stick) unsalted butter, softened, and half of the egg mixture to the flour mixture.
- Mix on high speed for 1 minute.
- Add the remaining egg mixture in two batches, mixing for 30 seconds after each addition. The batter should be light and fluffy.
- Gently fold in 1 ½ cups frozen blueberries.
- Pour batter into the prepared loaf pan.
- Bake for 70-80 minutes, or until a wooden skewer inserted into the center comes out clean. (Add 7-10 minutes baking time if using frozen blueberries).
- Remove from oven and run a sharp knife around the edges of the cake.
- Let rest in the pan for 10 minutes.
- Invert the cake onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
76g
Fat
31g
Carbs
12g
